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Recipe Step by Step
ALMOND INSPIRATION CRÉMEUX
1110g whole milk
220g egg yolks
8g gelatin (200 bloom)
40g water for the gelatin
760g ALMOND INSPIRATION
Bring the milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching).
Thicken the mixture at a temperature of 85°C (185°F), then strain through muslin.
Add the rehydrated gelatin.
Slowly pour over the melted ALMOND INSPIRATION.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
140g mandarin purée
15g mandarin concentrate
Bring the water and sugar to a boil.
Add the purée and mandarin concentrate.
Store in the refrigerator.
24g Pectin NH
1000g mandarin purée
200g glucose DE38
130g yuzu juice
12g gelatin (200 bloom)
60g water for the gelatin
Mix the sugar and pectin.
Heat the mandarin purée to 40°C (105°F) with the glucose and sugar.
Incorporate the sugar and pectin mixture. Bring the mixture to a boil and add the gelatin (which you have rehydrated in advance) and yuzu juice. Set aside.
200g invert sugar
200g almond flour
320g whipping cream
360g pastry flour
18g baking powder
265g european butter
Mix together the eggs, invert sugar and sugar.
Sift the flour and baking powder, then add these to the mixture along with the almond flour.
At 45-50°C (115-120°F), add the cream and hot melted butter.
Leave in the refrigerator for a few hours.
ALMOND INSPIRATION CRÈME ANGLAISE MOUSSE
1180g whole milk
240g egg yolks
70g water for the gelatin
2370g ALMOND INSPIRATION
2130g whipping cream
Bring the milk to a boil and pour it over the egg yolks. Cook at 85°C (185°F), then strain. Add the rehydrated gelatin.
Form an emulsion by gradually pouring the mixture over the melted ALMOND INSPIRATION.
Immediately mix using an immersion blender to make a perfect emulsion. Once the mixture is smooth, check the temperature is at 27°C (80°F) and add the frothy whipped cream.
Pour immediately and freeze.
Make a syrup by cooking the larger portion of water, sugar and glucose at 104°C (220°F).
Add the sweetened condensed milk and rehydrated gelatin.
Melt both the ALMOND INSPIRATION and COCOA BUTTER and then gradually pour the condensed milk on top. Immediately mix using an immersion blender to make a perfect emulsion.
Bring the ABSOLU CRISTAL to a boil, add it to the smaller portion of water and mix again in an immersion blender.
Leave to set for 24 hours before use.
Reheat the glaze to 32-34°C (90-95°F).
Mix it in an immersion blender, and use it to ice your desserts.
Assembly and finishing
Prepare the Crémeux and Syrup and store them in the refrigerator. Make the Compote and pour out 580g into a 4mm-high ganache frame which you have chilled in the freezer and placed on a 3D chocolate texture sheet. Freeze.Make the Biscuit and spread out 750g per 40 x 60cm tray. Bake at 175°C (345°F) for 12 minutes.Add 1400g of Crispy Praliné to a 40 x 60cm frame. Cut the 3 layers of Biscuit to fit the frame (ideally 36 x 52cm).Steep each Biscuit in 100g of Syrup. Spread 1080g of Crémeux on the Crispy Praliné, then cover this with a layer of Biscuit. Spread out 780g of Compote, then cover with another layer of Biscuit. Spread on another 1080g of Crémeux , then cover this with the final layer of Biscuit. Finish off the Yule Log by adding 360g of Compote on top, then freeze. Cut out 6 x 52cm strips. Make the Mousse and pour 930g into each flat-bottom yule log mold. Put the insert in place, then freeze.If the Mousse is even slightly too soft, place it in the refrigerator for a few minutes before you put the insert in place. Turn the desserts out then spray on a layer of ABSOLU CRISTAL, which you have diluted in advance to contain 5% mandarin purée and brought to a boil. Freeze. Use a piping bag to apply some ALMOND INSPIRATION Glaze so that it runs down the sides of the Yule Log.